Category Archives: Deserts

This has been our family’s favorite chocolate cake for years – even superceeding the yummiest cake mixes, but since we’ve gone wheat free, I worked out the recipe for spelt flour, and we were all amazed. We simply couldn’t tell the difference. It was just as yummy as usual! 🙂

Spelt Chocolate Cake with Italian Meringue and Shredded Coconut

So here’s both recipes, along with our favorite frostings. The Spelt recipe is first, then the wheat, then the instructions (which are the same for both), and then our favorite frostings.

The liquid quantities may seem a little odd with the spelt, but it’s what is necessary to make it work as spelt requires less water.

* Both recipes have been modified from the original which called for 1 cup oil, but I applied the baking rule of substituting up to ¾ of the oil for a fruit purée (i.e. Applesauce, strained raspberry or strawberry sauce) I add sugar to the left over purée and heat to simmer to reduce it, then use it as a sauce instead of icing.

Favorite Frosting – Italian Meringue (Boiled Frosting)

1. Put sugar in a small pot over low heat, and gently pour water over sugar. Swirl the pot over the burner to dissolve the sugar completely. Do not stir. Increase the heat and boil to soft-ball stage (235 to 240 degrees). Use a candy thermometer for accuracy. Wash down the inside wall of the pot with a wet pastry brush. This will help prevent sugar crystals from forming around the sides, falling in and causing a chain reaction. Prepare your meringue.

2. In the bowl of an electric mixer, whip the eggs whites on low speed until foamy. Add the cream of tartar, increase the speed to medium, and beat until soft peaks form.

3. With the mixer running on low speed, pour the hot sugar syrup in a thin stream over fluffed egg whites, on the very edge of the bowl. When done pouring in liquid sugar, add vanilla.

4. Increase mixer speed to high and beat mixture until the egg whites are stiff and glossy. Spread the meringue over cooled cake.

Alternate instructions:

1. Microwave sugar and water together for 6— 8 minutes without stirring, until temperature reaches soft ball stage 235-240F.

2. In the bowl of an electric mixer, whip the eggs whites on low speed until foamy. Add the cream of tartar, increase the speed to medium, and beat until soft peaks form.

3. With the mixer running, pour the hot sugar syrup in a thin stream over fluffed egg whites, on the very edge of the bowl. Add vanilla and beat mixutre until the egg whites are stiff and glossy. Spread the meringue over cooled cake.

Although I’ve made wheat based recipes, and LOTS of bread and cinnamon roles over the last 20 years, this is my first attempt at winging a spelt based recipe, and if my family’s smacking of lips and licking of plates is any indication, it was a success! Since our family is going wheat free, I’ve spent the last few weeks researching spelt, and it is easier to deal with in some ways, but harder in others. The best spelt bread take overnight, but deserts are just as easy, and in the case of my own cinnamon rolls recipe, which is bread dough based, the spelt is easier.

This recipe is from an old magazine clipping that Lowell’s Grandma, Gladys Trenholm, passed on to us. It is at least 50 years old and is THE top dessert ever for our family. It was originally called “Pineapple Whip”, but since there is a well known modern recipe that is different and uses packaged whipping cream, we’ve decided to rename ours to:

We tried this simply amazing dip at Arlo’s Honey Farm’s anual open house on May 26th, 2013. A big thanks to Ann for having the dip available to try, AND having the recipe all written out on recipe cards to hand out. When I make it in the next week, I will post the picture.

Top with chopped Skor bars. The easiest way to chop them is in a food processor set to “pulse”.

Slice and core Granny Smith apples to desire size to use for dippers.

Serve at room temperature.

"She… worketh willingly with her hands." Proverbs 31:13

A bit about me

Welcome to my cooking blog! I have many areas of interest as a Christian wife and home schooling mother: Christian devotionals for ladies, poetry, website design, digital photography, a home business (sewing); but this blog is dedicated to honoring the Lord in the work for our families in the day to day meals.